Molly Zemek

Chef to a family of two working professionals plus their two young children. Daily responsibilities include preparing healthy lunch and dinners, focusing on locally sourced seasonal ingredients. Responsible for baking weekly bread or pastry, and collaborating with family on menu selections.

Private Chef - Washington D.C.

(2025-04)

Chef to a family of two working professionals plus their two young children. Daily responsibilities include preparing healthy lunch and dinners, focusing on locally sourced seasonal ingredients. Responsible for baking weekly bread or pastry, and collaborating with family on menu selections.

Personal Chef - Graysonville, MD

(2022-09 - 2024-03)

Cooked and served weekly dinners to a family of four, including shopping for ingredients and preparing daily baked goods for breakfast and dessert. Responsibilities also included kitchen cleaning, restocking pantry ingredients, house management and menu writing.

Personal Chef - Washington D.C.

(2015-01 - 2016-12)

Prepared and delivered weekly meals, including selections that adhere to a low FODMAP diet, to a husband and wife. Responsibilities include menu creation, food shopping, meal preparation and delivery.

Executive Chef - Mesoscale Diagnostics - Potomac, MD

(2005-01 - 2010-12)

Executive Chef to biotech company Chief Executive Officer and private chef for his family of four. Daily responsibilities include preparing and serving multi-course, plated lunch to the Executive team, preparing and cooking dinner for the family, and shopping and menu planning for daily meals.

Private Chef and House Manager - Greenwich, CT

(2004-01 - 2005-12)

Cooked breakfast and dinner on a daily basis for a busy Executive and his two children, including sourcing specialty ingredients from in and around New York City. Responsibilities also included managing the family's wine cellar, coordinating appointments for home services, and traveling to family residence in West Palm Beach.

Sous Chef - The Lodge at Sea Island - Sea Island, Georgia

(2003-01 - 2004-12)

Sous Chef of AAA Five Diamond, Mobil Five Star Award winning resort. In charge of menu writing, food cost control, sanitation, food purchasing and management of staff over four distinct restaurants. Head Chef to pastry department of The Lodge. Supervisor to stewarding department, and conducted all verbal and written communication in Spanish.

M.A. - Nonfiction Writing - Johns Hopkins University (2015-01 - 2017-12)

Le Grande Diplome - Le Cordon Bleu, London (2000-01 - 2001-12)

B.A. - Latin American Studies and Spanish - Swarthmore College (1998-01 - 1998-12)